📝 About This Recipe
Dating back to the Aztec empire, Alegrías (which translates to 'joys') are one of Mexico's most iconic and ancient confections. These vibrant treats combine toasted amaranth seeds with a rich piloncillo syrup, creating a snack that is simultaneously crunchy, chewy, and deeply nutty. Packed with protein and history, they are traditionally decorated with colorful seeds and dried fruits, representing a beautiful fusion of pre-Hispanic heritage and colonial sweetness.
🥗 Ingredients
The Base
- 4 cups Amaranth seeds (puffed/popped; ensure they are fresh and white)
The Binding Syrup
- 250 grams Piloncillo (chopped or grated into small pieces)
- 1/4 cup Honey (raw local honey is best)
- 1/2 cup Water
- 1 piece Cinnamon stick (preferably Mexican Ceylon cinnamon)
- 1 teaspoon Lime juice (prevents crystallization)
- 1 pinch Salt (to balance the sweetness)
Texture and Garnish
- 1/2 cup Raw pumpkin seeds (pepitas) (lightly toasted)
- 1/4 cup Walnuts (roughly chopped)
- 1/3 cup Dried cranberries or raisins (for a tart contrast)
- 1/4 cup Peanuts (unsalted and toasted)
👨🍳 Instructions
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1
Prepare a rectangular baking dish (approx. 9x13 inches) by lining it with parchment paper or lightly greasing it with a neutral oil. Set aside.
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2
In a large, dry skillet over medium heat, lightly toast the pumpkin seeds, walnuts, and peanuts for 3-4 minutes until fragrant. Remove from heat and set aside.
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3
If your amaranth is not pre-popped, pop it in small batches in a very hot dry pot until white and fluffy, being careful not to burn it.
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4
In a heavy-bottomed saucepan, combine the chopped piloncillo, water, honey, and the cinnamon stick.
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5
Bring the mixture to a boil over medium heat, stirring occasionally until the piloncillo has completely dissolved.
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6
Add the lime juice and salt. Reduce heat to low and simmer the syrup for about 10-15 minutes.
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7
Test the syrup: Drop a small amount into a glass of cold water. It should form a 'soft ball' or reach 240°F (115°C) on a candy thermometer. It should be thick and syrupy.
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8
Remove the cinnamon stick from the syrup and discard it.
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9
In a very large mixing bowl, combine the puffed amaranth with the toasted nuts and dried fruit.
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10
Carefully pour the hot syrup over the amaranth mixture. Using a large wooden spoon or spatula, fold everything together quickly and thoroughly until every grain is coated.
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11
Transfer the mixture into your prepared baking dish while it is still warm and pliable.
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12
Place a piece of parchment paper over the top and press down firmly with your hands or a flat-bottomed glass to compact the mixture into an even layer.
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13
Let the mixture cool and set at room temperature for at least 30-60 minutes.
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14
Once firm, lift the parchment paper out of the dish and use a sharp, slightly oiled knife to cut the slab into squares, rectangles, or diamonds.
💡 Chef's Tips
Work quickly once the syrup is added, as the mixture hardens as it cools. If piloncillo is unavailable, substitute with dark brown sugar and a tablespoon of molasses for a similar earthy flavor. To ensure a crispy texture, make sure your amaranth is completely dry before adding the syrup. Oiling your knife or the bottom of the pressing glass prevents the sticky syrup from clinging to your tools. Store in an airtight container at room temperature; avoid humidity which can make the amaranth soggy.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Mexican Café de Olla for a traditional afternoon treat. Pair with a glass of cold milk or a plant-based horchata for a kid-friendly snack. Crumble over Greek yogurt or a smoothie bowl for a nutritious, crunchy topping. Package in cellophane bags with colorful ribbons to give as authentic 'dulces mexicanos' gifts. Serve as a light dessert after a heavy meal of mole or tamales.